Eight years ago last Friday, my husband finally asked me to be his girlfriend (there was a lot of chasing involved before that, but mostly by me). We were in high school, and I wanted nothing more than to be his. For about a year he strung me along and then decided that he just wanted to be friends. I was OK with that (being friends was better then being nothing at all). It took him a year to realize that he really did want to date me (I think it was because I went away on vacation for a week and he realized how much he really liked me). We've been together ever since.
Now that we're married, we don't really celebrate the dating anniversary (sure, we give each other a card and maybe a small trinket expressing our love for each other). It's funny because even when we were just dating in high school, we were like an old married couple. We still are even though we're just now going on three years of marriage.
I'll be honest. I get pretty lonely without him here. This is our third deployment (his first was while I was in my last year of high school, the second was right after we got married). We're pros at not being together, and when he comes home, we're like newlyweds. All things considered though, it still sucks. Some days are better then others, but then I have some really bad days too.
Since hubby wasn't here for our anniversary, and I was incredibly busy on the day of, I didn't get to do anything special. His friend Daniel came over to visit my sister and me, so I treated him to breakfast and then dinner on Sunday (a little too much beer means Danial crashes on my couch). Breakfast is my hubby's favorite meal of the day, but I also made his favorite pot roast for dinner (that's what I'm sharing with you). If you're married or have a significant other, please give them an extra hug and kiss for me. And try to remember just how much you love them the next time they don't take out the garbage or do the dishes (the fight just isn't worth it). Enjoy!
Christopher Robin's Favorite Pot Roast
Recipe from New Cook Book: Bridal Edition, adapted only slightly by me
1 2 1/2-3 lb boneless beef chuck pot roast
3/4 cup water
1 Tbl Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil, crushed
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes (I don't actually measure; I use about half a bag of the red potatoes)
1 lb carrots or 6 medium parsnips, peeled and cut into 2-inch pieces (I use baby carrots)
2 small onions, cut into wedges (I use 1 large white onion cut into quarters)
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water 1/4 cup all=purpose flour
Black pepper to taste, optional
- Prepare all veggies (clean and cut; potatoes should be quartered especially if you're using the bigger ones). Toss all the veggies together in a crock pot.
- Mix the water, Worcestershire sauce, beef bouillon, and basil together. Place the roast on top of the veggies and pour the beef mixture over the top.
- Set the crock pot on low and cook for eight hours (your house will smell amazing, and dinner will be ready when you get home from work).
- Remove meat and veggies and set aside. Measure out the juices so that you have two cups to make your gravy (you can always add water if it's needed). Using a spoon, skim the fat off the top of the juices (tilt your measuring cup a bit and place the spoon just barely in it so that only the fat gets in it; discard and repeat; you don't necessarily have to do this step, but I'm trying to look out for those who are trying to be a little healthy). Place the juices in a pan on the stove and bring to a boil. Meanwhile, mix the cold water and flour together in a bowl. Slowly add to boiling juices. Stir occasionally until sauce has thickened. This can be served with mashed potatoes as well if you need to stretch the meal out.
P.S. Christopher Robin, This much O, only bigger...